The fruit came into the winery almost exploding with freshness. To harness that we fermented it all whole bunch and in stainless steel vats with no yeast, enzymes, nutrients or S02 added. After two and a half weeks we pressed the wine off and aged in stainless steel tanks. The resulting wine had intense perfume and incredible fruit intensity but lacked a bit of structure. To compensate for this used an technique from Veneto in Italy to naturally build some structure back into the wine. The 2019 Someone Pinot had plenty of structure, so much so that when pressing we cut the press cycle short at 1 bar. When we dumped the press the marc (skins and stems from ferment) still had plenty of material and goodness left in it. Not wanting to waste this we added the wine from the Joue back into and onto of these skins, left it over night and pressed it the next day. So essentially a Vancouver Island version of ripasso. Not only did this build structure and texture to the wine, but it gave another level of complexity and depth to the perfume and fruit profile.
Juicy, fragrant, and remarkably pleasurable, the Joue Red Field Blend by Averill Creek delivers cool-climate vibrancy and drinkability, but it is by no means pedestrian - it has plenty of structure and texture to counterweight the freshness and generous fruit.